Wings and Legs larded and glazed

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (6)
  1. Cut the wings and legs and force them as before directed.
  2. Lard them very neatly and blanch them.
  3. Stew them with a little stock.
  4. When they are to be served up, glaize the larding.
  5. Put under a strong cullis, or sorrel sauce, or benshamelle.
Serving cold
  1. They may be done likewise in the above manner, and served up cold for a ball supper.
Original Text
Wings and Legs larded and glaized. Cut the wings and legs and force them as before directed, then lard very neat and blanch them, and stew them with a little stock. When they are to be served up, glaize the larding, and put under a strong cullis, or sorrel sauce, or benshamelle. N. B. They may be done likewise in the above manner, and served up cold for a ball supper. [114]
Notes
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